Chorizo pie

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SERVES 4 Prepa­ra­tion 20 min Cook­ing 20 min

1 sheet ready­made puff


15-20 ml (3-4 t) green pesto (store bought or see recipe below)

8-10 thin moz­zarella cheese

slices 4 Roma to­ma­toes, sliced salt and pep­per

1-2 chorizo sausages, thinly

sliced a few black olives fresh basil leaves

Pre­heat the oven to 200 °C.

1 Roll out the pas­try slightly thin­ner. Score a line 1 cm from the edge all the way around, be­ing care­ful not to cut all the way through. Prick the pas­try in­side the lines.

2 Spread the pesto over the pas­try and top with the cheese and tomato slices. Sea­son with salt and pep­per and sprin­kle the sausage slices and olives on top.

3 Bake in the oven un­til the pas­try is cooked and the cheese has melted, about 20 min­utes. Sprin­kle the basil on top.

Over the coals Put the pie in a fold­ing braai grid and cook over fairly hot coals un­til the crust is cooked, about 15-20 min­utes, check­ing ev­ery few min­utes. Pack a few coals on a sheet of alu­minium foil and place on the grid to char the top.


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